Moroccan chicken stew with chickpeas and vegetables

Step 1

Heat oil in the Dutch oven. Season the chicken thighs with half of the salt and pepper and brown them on both sides, turning once, for about 2 minutes per side.

Step 2

Remove the chicken and keep it warm.

Step 3

Cook onion in the same Dutch oven, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more.

Step 4

Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more.

Step 5

Transfer the chicken to the Dutch oven; add chickpeas, broth, parsnips and carrots and remaining salt and pepper.

Step 6

Simmer, covered for 40 minutes.

Step 7

Serve the stew with couscous.

Step 8

Garnish with cilantro or parsley.